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Overhead shot of a rustic bowl filled with chunky vegan bean and corn soup, garnished with fresh parsley, on a dark wooden background.

Hearty Bean and Corn Soup (Vegan Succotash)

4.86 from 28 votes
Cozy, hearty, and full of flavor! This bean and corn soup is quick, easy, and perfect for fall. Packed with vegetables, it’s a comforting vegan meal for any day of the week.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: soup-main-course
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 1 Onion chopped
  • 1 Carrot peeled and chopped
  • 1 Celery stalk chopped
  • 1 Red bell pepper chopped
  • 2 tbsp Olive oil
  • 2 cloves Garlic minced
  • 1 cup Canned diced tomatoes
  • 1 can 15 oz / 400g Cooked beans (rinsed and drained)
  • 1 cup Corn canned or frozen
  • 4 cups 1 Liter Water or vegetable broth
  • Fresh parsley finely chopped
  • Fresh lemon juice for serving
  • Salt and black pepper to taste
  • Crusty bread for serving

Method
 

  1. Step 1: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and sauté for a few minutes until soft and translucent.
  2. Step 2: Stir in the minced garlic and cook for 1 minute until fragrant.
  3. Step 3: Add the chopped carrot and celery. Cook for several minutes, stirring occasionally, until they begin to soften. Stir in the chopped red bell pepper and cook for another minute.
  4. Step 4: Pour in the 1 cup of canned diced tomatoes. Season with salt and black pepper to taste, and stir well.
  5. Step 5: Add the rinsed and drained beans and the sweet corn.
  6. Step 6: Pour in enough water (or vegetable broth) to cover all the vegetables (about 4 cups).
  7. Step 7: Cover the pot with a lid and let the soup simmer over low heat for about 30 minutes, until the vegetables are completely tender.
  8. Step 8: Turn off the heat and stir in the finely chopped fresh parsley.
  9. Step 9: Serve hot with a generous squeeze of fresh lemon juice and a slice of crusty bread.

Notes

 
  • Don't skip the lemon: Adding fresh lemon juice at the end is crucial; it brightens up the rich flavors of the beans and root vegetables.
  • Rinse the beans: Always rinse canned beans to remove excess sodium and the starchy liquid before adding them to the soup.